This One-Pan Pasta Dinner Tastes Just Like Spinach Artichoke Dip

This One-Pan Pasta Dinner Tastes Just Like Spinach Artichoke Dip

from simplyrecipes.com
Dinner
25 min
461 kcal / serving

This spinach artichoke ravioli recipe brings the flavors of the classic dip to a creamy one-pan pasta dinner, broiled golden in just 25 minutes.

Ingredients

  • 1 tablespoonsalted butter
  • 3 clovesgarlic, minced
  • 1jar marinated artichoke hearts, drained and chopped
  • 1block cream cheese
  • 2 cupsvegetable or chicken broth
  • ¼ teaspoonkosher salt, plus more to taste
  • ¼ teaspoonfreshly ground black pepper, plus more to taste
  • 18 ouncesrefrigerated cheese, spinach, or meat-filled ravioli
  • 1container baby spinach, roughly chopped
  • 1 cupshredded low-moisture mozzarella cheese
  • ¼ cupfreshly grated parmesan cheese
  • red pepper flakes, for topping, optional

Directions

  1. 1

    Heat a large, deep, oven-safe skillet over medium heat. Melt the butter, then sauté the minced garlic until fragrant, 1 to 2 minutes.

  2. 2

    Add the chopped artichoke hearts and cook until they’re slightly softened, about 2 minutes. Add the cream cheese and use a wooden spoon to break it up and stir until it starts to melt. Stir in the broth, salt, and pepper. Raise the heat to medium-high and bring the sauce to a low boil.

  3. 3

    Add the ravioli to the pan and use a spoon to nestle it into the sauce. Cook until the ravioli is tender, about 4 minutes. Meanwhile, set an oven rack about 6 inches from your oven’s broiler element and preheat the broiler on high.

  4. 4

    Stir the chopped spinach into the sauce until fully incorporated and slightly wilted. Sprinkle the mozzarella and parmesan cheeses evenly over the top of the ravioli. Carefully transfer the skillet to the oven and broil, watching carefully, until the cheese is melted and golden brown, 2 to 3 minutes.

  5. 5

    Let cool for 5 minutes before serving, seasoning to taste with more salt and pepper and topping with red pepper flakes , if desired. Leftovers can be stored either in the skillet, covered with foil, or in an airtight container in the refrigerator for up to 5 days. To reheat, microwave or bake the ravioli in a 350ºF oven until warmed through. Love the recipe? Leave us stars and a comment below!